Cranberry Relish

CRANBERRY RELISH
1 12oz. bag of fresh cranberries rinsed and sorted.
1 whole orange
3/4 cup white sugar
dash of salt
1/2 cup chopped nuts, opt.
1 celery stalk chopped small, opt.

Cut up whole orange into 8 sections. Discard any seeds.  Using a food processor place half of the cranberries and 4 orange sections and process together until well chopped.  Place into mixing bowl and continue with remaining cranberries and orange sections.  Mix together with sugar, salt, nuts and celery. Cover and chill until needed.

Cranberries are a necessary item throughout our Fall and Winter holidays.  Fresh ones are usually only available to us during these seasons but the canned version is on the store shelves throughout the whole year.  This delectable fruit if a powerful source of Vitamin C and an important food for our bodies.  Please enjoy!

Rice and Lentil Pilaf, Jan’s Tabouli and Tzatziki

The next three dishes are some of my most favorite from the Mediteranian area of our wonderful world.  They have all been shared with me by my friends who grew up in that part of the world and now I wish to share them with you.  It is my understanding that Tzatziki is often served as a side dish and there are many varieties of it.  Please enjoy!

 

RICE AND LENTIL PILAF

1 – 2  cups – cooked rice
1 ½ – 2 cups – cooked brown lentils
2 – onions sliced
Olive Oil
Salt ‘n Pepper

In a large fry pan,  place 2 Tbs. olive oil and fry sliced onions until nicely  browned.  Remove from pan.

In same fry pan combine rice and lentils mixing completely adding  browned onions. More olive oil may be added if desired and too dry.  Salt and pepper to taste.

JAN’S TABOULI

1 cup red quinoa – rinsed well and cooked in a small sauce pan using approximately 1 – 2 cups water.  Bring to a boil and turn down heat continuing to cook until quinoa begins to open and soften.  Remove from heat  and drain quinoa and place into a mesh strainer placing it  back onto sauce pan which has a small amount of water (1/2 cup) so as to steam quinoa  by placing a cloth over it. Heat should be on low.  This whole process takes approximately 20 to 25 minutes.
Turn off heat and place cooked quinoa into a covered container to be used as desired.

 

 

 

Now for the Tabouli:

1 bunch – fresh flat leaf parsley (tops only) washed, rinsed and drained. Chopped
1 cup – onion, finely diced
1 cup – tomatoes diced
1 ½ cups – cooked quinoa
½ tsp. salt
¼ tsp. black pepper
½ tsp. garlic powder (opt.)
¼  – ½ cup – olive oil
1 Tb. – fresh lemon juice (add more if desired)

Mix all together and keep chilled until ready for use.

 

 

TZATZIKI – GREEK VERSION

3 Tbs. Olive Oil
1 Tbs. white vinegar
2 – garlic cloves, minced
½ tsp. salt
¼ tsp. white pepper
1 – cup whole milk yogurt or Greek yogurt
1 – cup sour cream
1 – cucumber, seeded and diced
1 tsp. fresh dill – chopped ( I always use more dill )

Mix all ingredients together and serve as a side dish. This may also be prepared and placed into an airtight container and kept in refrigerator for later use.

Vegetarian Chili with Indian Corn Bread

VEGETARIAN CHILI

This version of Vegetarian Chili has become one of our favorites.  It’s so light and fresh and it wouldn’t surprise me if it becomes a favorite of yours as well.  Don’t forget to make some Indian Corn Bread to go with it too!! A real treat on a cold winter’s day.
P.S. For those of you who can’t go without a touch of meat, try adding your favorite sausage or ham to go in the Chili.  Mark really likes it this way too.

2 Tbs. canola oil
2 onions, chopped
4 garlic cloves, finely chopped
2 green peppers, chopped
2 celery stalks, chopped
1 Tb. butter
2 Tbs. ground cumin
1 Tb. ground coriander
¼ tsp. cayenne (more if desired)
½ tsp. dried or finely chopped fresh oregano
½ tsp. dried basil or 2 tsp. finely chopped fresh basil
½ tsp. dried dill weed or 1 Tb. finely chopped fresh dill
½  tsp. black pepper
2 large cans of diced tomatoes
1 large size can of red kidney beans (or your favorite beans like pinto, black, etc.) rinsed and drained
2 tsp. red wine vinegar
½ cup toasted cashews (opt.)

In a soup pot, heat the oil.  Add the onions and garlic and saute for about 2 minutes.  Add the green peppers and celery and cook until vegetables are tender but still crisp, 8 – 10 minutes.

Melt in the butter, then add the spices, herbs, and pepper.  Saute for 1-2 minutes, stirring frequently so nothing burns. (Cooking the spices takes the raw edge off their flavors.)

Add the tomatoes and beans to the mixture adding some water if necessary.  Bring all up to a nice medium  heat and simmer for about 5 minutes.

Toast cashews in a shallow dry, fry pan until lightly browned.  Be careful not to burn them. Once they start to brown they burn quickly.

Simmer for 30 minutes to blend the flavor. Add the cashews and vinegar, mix and let sit for 5 min.

Adjust seasons adding salt to taste and serve with corn bread or over a hot bowl of your favorite rice.

INDIAN CORN BREAD


Preheat oven – 400 degrees
Grease 9” pie plate

1 cup – all purpose flour
1 tsp. – baking powder
1 tsp. – salt
¼ tsp. – baking soda
1 Tb. – brown sugar
1 cup – corn meal
1 cup – milk
½ cup – plain yogurt
1 egg – slightly beaten
4 Tbs. – canola oil

In medium size mixing bowl, mix together all dry ingredients.  Add milk, yogurt, and egg.  Mix until smooth.  Stir in oil.

Pour into greased baking dish and bake 30 minutes at 400 degrees until golden and knife inserted comes out clean.  Serve immediately with butter and honey.

Chicken A’La Swiss

CHICKEN A’LA SWISS

This dish comes to us from Mark’s beautiful Aunt Grace Howard, a lovely, talented and most gracious lady.

6 whole med. chicken breast without skin
8 oz. Swiss cheese slices
8 oz. sliced cooked ham
3 Tb. flour
1 tsp. paprika
6 Tb. butter
1/2 cup dry white wine
1 chicken bullion cube
1 Tb. corn starch
1 cup heavy cream

Pound breast to flatten and place 1 slice of ham, 1 slice of cheese onto breast.  Roll up and hold with toothpicks.  Roll filled breast in flour and paprika mixture. Place into large frying pan and   brown floured breast into melted butter carefully not to over brown.  Add bullion and wine and cook slowly until chicken is tender.

Remove meat and set aside into a baking dish.  Mix heavy cream and corn starch together and add to wine mixture.  Cook until thickened and pour over chicken and place into  350 oven for 20 minutes.

Skaket Beach Muffins

 

SKAKET BEACH MUFFINS

This recipe was given to me by the owners of the Skaket Beach Motel in Cape Cod. We spent many family vacations in this spot, enjoying these delicious muffins every morning.

 

 

 

 

 

 

2 cups all-purpose flour (may use finely ground whole wheat too)
1/2 tsp. salt
3/4 cup sugar
2 tsp. baking powder
1/2 cup melted butter
1/2 cup milk
2 eggs
1 cup cranberries

Mix together dry ingredients.  Stir in melted butter.  In separate bowl mix together milk and eggs.  Add to melted butter and dry ingredients.  Fold in cranberries.

Prepare muffin pan with paper or spray and fill each cup 2/3 full.  Bake in 375 degree oven for approximately 20 – 25 minutes.  Serve warm.  Yield is approx. 12 muffins

May use fresh or frozen blueberries or any other fruit as desired.

Christy’s Scones

 

 

 

CHRISTY’S SCONES

This recipe comes from my second daughter, Christy who lives in Chattanooga, TN.

 

 

 

 

 

 

1 1/2 cups all-purpose flour

4 tsp. baking powder
5 Tbs. cold butter
5 Tbs. granulated sugar
2/3 cup heavy cream
1 egg yolk, lightly beaten to glaze

Preheat oven – 400 degrees

Sift four and baking powder into bowl.  Cut butter and sugar into flour and mix until crumbled.  Make a well in center and add cream and also optional flavors, (apples, craisins, raisins, cherries, pecans, etc.)

Knead gently together, being careful not to over mix.  Lightly flour board and roll out dough 3/4 “. Cut into desired shapes.  Place on baking sheet, brush top with egg yolk.  Bake 12 – 15 minutes.

Serve warm with whipped cream and strawberry jam.

SAVORY SCONE VARIATION

Omit the fruit and decrease sugar to 3 Tbs. or less

Add these ingredients in place of fruit: 1/2 cup chopped green onion, 1/2 cup baked ham cubed, 1/2 – 3/4 cup sharp cheddar cheese.

Mashed Potato Casserole with Cheese Sauce

MASHED POTATO CASSEROLE
This particular casserole has become one of our family’s favorites especially with baked ham or turkey.  I also like to use this cheese sauce with shrimp and pasta.  A very delightful dish as well.  Enjoy!!

9 X 13 casserole baking dish – buttered

10 – 12 potatoes, peeled & quartered.

Place into pot filled with salt water and boil until completely cooked. Drain and mash adding cheese sauce (below).  Mash until well blended and no lumps.  Place into buttered baking dish and bake at 350 degree oven for 30 minutes or golden brown.  Remove from oven and serve.

CHEESE SAUCE

½ cup butter
8 oz. (226g.) cream cheese
⅓ cup Parmesan cheese
1 – 2 Tb. granulated garlic powder
½ cup milk

Place all ingredients into quart size sauce pan and melt over medium heat until thickened, stirring occasionally until completely smooth.